An extremely filling recipe for Wild Mushroom and Barley Soup with a creamy dressing
2 Tbsp crème fraîche
3 Tbsp olive oil
1 tsp lemon zest
1 Tbsp lemon juice (or more to taste)
1 Tbsp red wine vinegar
2 tsp runny honey
Small handful parsley, roughly chopped
Small handful dill or basil, roughly chopped
Salt, to taste
1 cup pearled barley
1 Tbsp butter
1-2 tsp olive oil
250 g mixed wild mushrooms, roughly chopped or torn
1 clove garlic, minced
3 Tbsp olive oil
2 tsp honey
1 Tbsp balsamic vinegar
100 g baby spinach leaves, rinsed
100 g feta cheese (or goats cheese)
1 Tbsp each chopped fresh mint, basil and parsley
salt and freshly ground black pepper, to taste
Prepare the dressing by whisking all the ingredients together. Taste and check for seasoning, and then set aside until serving.
Cook the barley according to the packet instructions. Drain and set aside.
To a large heavy-based pan over medium-high heat, add the remaining 1 Tbsp olive oil and the butter. When the butter starts to foam, add the mushrooms and fry for 2–3 minutes, then add the garlic and cook for another minute. Add the barley and allow to toast gently in the pan, then add in the 2 Tbsp of olive oil and the honey. Add the balsamic vinegar and simmer gently for a further minute or two before adding the spinach leaves. Remove the pan from the heat, and stir gently until the spinach leaves have wilted. Add everything to a suitable serving platter or bowl.
Crumble over the feta, as well as a sprinkling of salt and pepper. Serve with the dressing on the side.
Recipe provided by Sarah Graham, author of three cookbooks and A Foodie Lives Here food blog.